The origin of Kenyan coffee beans introduces how to drink Kenyan coffee powder and share it.

Professional coffee knowledge exchange More coffee bean information Please pay attention to coffee workshop (Weixin Official Accounts cafe_style)

Front Street Coffee-Kenya Coffee Producing Area, Hand Brewed Share

Everyone who loves single-item coffee is full of confidence in coffee producing countries like Kenya, not only the rich flavor of Kenyan coffee: strong aroma, obvious fruit acid, especially Kenyan coffee after harvest, must be unified by the government-established "Coffee Board of Kenya (CBK)" acquisition, cup test, coffee grade, coffee grade is divided by "particle size", according to size, shape, weight classification. They are "PB","AA","AB","C","TT","T" and "Buni". The highest coffee beans are AA (large beans left on a 7.2mm sieve), A (second largest beans left on a 6.8mm sieve), B (medium beans left on a 6.2mm sieve), C (all small beans smaller than B), PB (oval beans), and TT and T beans that are too light and too small. Class A and B beans are mixed together for export and are called Class AB.

Kenya's coffee producing areas are most famous for their seven major producing areas, Thika, Kirinyaga and Mt. Kenya. Kenya West, Nyeri, Kiambu, Ruiri and Muranga.

KIRINYAGA is located on the slopes of Mount Kenya, near Nyeri. It is famous for its strong taste, rich layers and solid taste. It and Nyeri are recognized as the two best producing areas in Kenya. Most of the producers in this area are small coffee farmers, affiliated with cooperatives, which play an integrated role by providing washing plants, while coffee farmers send coffee cherries to cooperative plants for green bean processing.

[Karogoto AA]

Country: Kenya

Origin: Nyeri

Treatment plant: Karogoto treatment plant

Altitude: 1,800 m

Varieties: SL28, SL34

Cooperative: Tekangu FCS

Producer: cooperative member smallholder

Make a pot by hand, and let's see what the difference is in flavor?

Filter cup: V60

Grindability: BG 5R (58% pass rate of Chinese standard No.20 sieve)

Water temperature: 90℃

Powder water ratio: 1:15

Method: 30 grams of water steams, steams for 30s, the first section of small water injection to 120g water cut off, slowly circle, the second section of water injection slightly larger, injection water to 225ml, 30-120-75, the total extraction time is about 2 minutes.

[Kenya Karol Goto]: Fresh and clean cherry fruit, berry fruit, dark plum acid, after the temperature drops, the acid will carry tea and caramel aroma.

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